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To make the lemon vinaigrette, add all ingredients (½ cup extra-virgin olive oil, ½ cup lemon juice, 1 heaping tablespoon Dijon mustard, 2 teaspoons honey, ½ teaspoon kosher salt, ¼ teaspoon dried thyme or oregano, ¼ teaspoon garlic powder, and several grinds of black pepper) to a large jar and shake vigorously until combined. Adjust seasoning to taste.
To make the quinoa, add 1 cup uncooked quinoa and 1 ½ cups water to a small pot. Bring to a boil, then reduce to low heat, cover, and cook for 13 to 15 minutes, until all of the liquid has been absorbed. Remove from heat but keep the lid on for an additional 5 minutes. Fluff with a fork.
Add 16 ounces chopped kale to a large bowl and season with a big pinch of salt and pepper. Use your hands to massage the kale until it JUST starts to feel damp.
Pull the breast meat off the rotisserie chicken, shred it finely, and add the meat right on top of the kale.
Add 2 cups cooked quinoa, 1 bag shredded carrots, 1 cup grated Parmesan cheese, 1 cup golden raisins, and your desired amount of dressing. Toss to combine.
Divide the salad between four to six bowls, and garnish with more Parm and a sprinkle of chopped nuts.